Developing garlic polysaccharide-Fe (III) complexes using garlic pomace to provide enhanced iron-supplementing activity in vivo

Yongqiu Qi; Zhichang Qiu; Lingyu Li; Renjie Zhao; Lu Xiang; Xulin Gong; Zhenjia Zheng; Xuguang Qiao

doi:10.1016/j.foodchem.2023.137819

Developing garlic polysaccharide-Fe (III) complexes using garlic pomace to provide enhanced iron-supplementing activity in vivo

Food Chem. 2024 Mar 30;437(Pt 1):137819. doi: 10.1016/j.foodchem.2023.137819. Epub 2023 Oct 25.

Authors

Yongqiu Qi¹, Zhichang Qiu², Lingyu Li³, Renjie Zhao⁴, Lu Xiang⁵, Xulin Gong⁶, Zhenjia Zheng⁷, Xuguang Qiao⁸

Affiliations

¹ Key Laboratory of Food Nutrition and Health in Universities of Shandong, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an, Shandong 271018, PR China. Electronic address: yongqiuqi@163.com.
² Key Laboratory of Food Nutrition and Health in Universities of Shandong, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an, Shandong 271018, PR China. Electronic address: zhichangqiu@126.com.
³ Key Laboratory of Food Nutrition and Health in Universities of Shandong, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an, Shandong 271018, PR China. Electronic address: sdnydxlly@163.com.
⁴ Key Laboratory of Food Nutrition and Health in Universities of Shandong, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an, Shandong 271018, PR China. Electronic address: zhaorenjie1997@163.com.
⁵ Key Laboratory of Food Nutrition and Health in Universities of Shandong, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an, Shandong 271018, PR China. Electronic address: xianglu1042@163.com.
⁶ Key Laboratory of Food Nutrition and Health in Universities of Shandong, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an, Shandong 271018, PR China. Electronic address: xulingong@126.com.
⁷ Key Laboratory of Food Nutrition and Health in Universities of Shandong, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an, Shandong 271018, PR China. Electronic address: zhengzhenjia@sdau.edu.cn.
⁸ Key Laboratory of Food Nutrition and Health in Universities of Shandong, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an, Shandong 271018, PR China. Electronic address: xgqiao@sdau.edu.cn.

PMID: 37922796
DOI: 10.1016/j.foodchem.2023.137819

Abstract

This study investigated the potential of garlic polysaccharides (GPs) from garlic pomace as iron carriers. The obtained GP-Fe (III) complexes had a higher molecular weight (5646 Da) and more fructose (90.46 %) than the GPs did and contained 9.7 % Fe (III). GPs were mainly composed of → 2)-β-d-Fruf (1 → and → 2)-β-d-Fruf (6 → residues, and their interactions with Fe (III) reduced the crystallinity, increased the thermal stability, and altered the morphological features through targeting the OH stretching vibrations of the hydroxyl groups and affecting the COC and OCO structures. The GP-Fe (III) complexes had high stability under simulated gastrointestinal digestion system and showed better therapeutic effects on iron deficiency anemia in mice than FeSO₄ did, evidenced by improved hematological parameters, restored iron levels, and attenuated oxidative damage. Thus, GP-Fe (III) complexes are promising as novel Fe (III) supplements for Fe-deficient individuals, and promote the high-value utilization of garlic pomace.

Keywords: Garlic polysaccharide-Fe (III) complex; Garlic pomace; Gastrointestinal digestion; Iron-supplementing activity; Mice; Structural characterization.

MeSH terms

Animals
Antioxidants
Biological Products*
Dietary Supplements
Garlic* / chemistry
Iron / chemistry
Mice
Polysaccharides / chemistry

Substances

Iron
Antioxidants
Biological Products
Polysaccharides